+watching our little one grow in my belly
+growing my online business
+having my baby shower
+prepping my home for my little miss
+learning more about typography and handlettering
+finding my way with this blogging thing again
+Having headaches while you’re pregnant are NOT FUN. I’m not a big medicine taker, but the fact that I really shouldn’t if I can hold off – is just salt to the wound. Usually I think it’s because I haven’t had enough plain water, but even that isn’t helping me today.
+I’m so glad BONES is back on TV. I was able to watch it yesterday on DVR while R took an afternoon snooze. By the way… that was an oober long break, but hopefully that means it’ll continue to run once all my regular shows are on summer break. PS: I totally forgot Sweets died and it sucked that they brought it up – but I’m sure they were thinking we’d all forgotten that important detail anyway.
+These brownies though….
+I have a love/hate relationship with my maternity pants. Pants with buttons and buckles are so not the business for our lil Chalupie girl, but at the same point spandex on the belly is tiring after the long weekdays that we have. I think what bothers me the most is that the pant size bigger fits like a dream on my belly but are way too wide and frumpy on my legs. The size I’m wearing is perfect, but lil Lups isn’t digging it after about 4 hours.
+It’s been 20 years since the beautiful Selena has left this crazy world.
+I have a three day work week this week! I usually plan these things, but this one just kind of ended up that way for me. Woo hoo! #vacayMonday #goodFriday
+Yesterday I had a burrito for lunch and it was AMAZEBALLS, I’m drooling thinking about it right now. It reminded me of the big fat burritos I used to get when I lived in Portland. My burrito had Spanish rice, black beans, chili verde, sour cream, cheese and cilantro. AND… I ate that thing like a champ!! No spills. It’s all about the technique!
+There is no doubt I feel my lil girl moving around every day, but whenever I’m lying down I put my hands on my stomach to see if I can feel her from the outside. I thought I was this weekend and had R put his hands on my belly, but he can’t feel it yet L. Boo nation. Soon though, I hope!
+Lastly I’m glad that MerDer is still MerDer. I mean, we don’t like depressed Meredith.
Autumn is beginning the ever too quick fast forward in Juneau. The leaves are falling, if not fallen. The chill of winter lingers in the sharp morning air. It’s time to get the house ready for winter: fill the oil tank up, get the flannel duvet out, and cook comfort food.
After over five months, I’m still entirely gluten free. I’ve also miraculously stayed off the coffee. I haven’t fallen into the sweet embrace of cheese again. In fact, the only dairy in my diet is organic low-fat yogurt. What may be the biggest surprise is that I’ve started running. I started the Couch to 5K app on my smart phone a little over nine weeks ago. Yesterday, without being chased by bear, I ran 3.5 miles on my own accord. It’s a little weird to write in my food blog about how much I look forward to running now.
This meal was inspired by a hungry trip to the grocery store after my run yesterday. The trail I ran in the valley is close to a nice market with fresh-ish vegetables and “ethnic” food. In Juneau, Alaska “ethnic” food means in most grocery stores, a single aisle filled with a league of all nations hit list of foods. These ethnic foods may include: curry, Asian noodles, Latin American hot sauce, couscous, hummus, tea, and maybe the odd can of dolmas.
– 1 package of wild yam or rice noodles
– 1 Tablespoon of olive oil
– 1 shallot, finely diced
– 2 cloves of garlic, finely diced
– 1 bunch of green onions, white part finely chopped with green tops reserved for garnish
– 7 cremini mushrooms, thinly sliced
– 1 orange pepper, thinly sliced
– 1/2 block of extra firm tofu cubed, to garnish
– 1/2 can of coconut milk
– sea salt & fresh ground pepper to taste
– 1 Tablespoon of Madras (yellow) curry
– 1/4 teaspoon of turmeric
– sriracha sauce to taste, to finish
– heat a sauce pan of water to boil and cook wild yam or rice noodles for specified time
– in a sauté pan, heat olive oil
– add chopped white part of green onions, shallot, and garlic
– season with sea salt, fresh ground pepper, and turmeric and cook 3-5 minutes
– add chopped mushrooms, orange pepper, add yellow curry powder, cook another 3 minutes or so
– when noodles are finished cooking, drain (don’t rinse)
– slowly add noodles to large sauté pan with tongs
– add 1/2 can of coconut milk, add a bit more sea salt and fresh ground pepper
– toss noodles and veggies with tongs and cook for 2 to 3 minutes
– plate in a shallow bowl
– garnish with tofu and green part of onions
– add sriracha to your taste
If you don’t have a nut allergy chopped peanuts might also serve as garnish. Fresh cilantro and lemon grass would also work well with this dish. Unfortunately, the market I went to was out of all herbs other than parsley.
Pair this dish with a Czech Pilsner or a Japanese Kirin brew in a tall cold glass for delicious beer fun time!